Soy-Free Creamy Mushroom Curry

Elevate your dinner table with this Soy-Free Creamy Mushroom Curry—an indulgent plant-based dish that’s packed with rich flavors and wholesome ingredients. Perfect for vegan and gluten-free diets, this recipe swaps traditional cream or soy-based alternatives for velvety coconut milk, delivering a luscious texture without the allergens. Button mushrooms are sautéed until golden and bathed in a fragrant, spice-infused curry sauce featuring garam masala, turmeric, and cumin, while fresh ginger and garlic enhance the depth of flavor. A splash of lemon juice adds a zesty finish, and a garnish of chopped cilantro brings a fresh pop to this comforting meal. Ready in just 40 minutes, this curry pairs beautifully with basmati rice, warm naan, or even cauliflower rice for a satisfying, allergen-friendly feast sure to please every palate.

Nutriscore Rating: 78/100

Prep Time:10 mins

Cook Time:30 mins

Total Time:40 mins

Servings: 4

Ingredients

• 2 tablespoons Olive oil
• 1 medium, finely chopped Onion
• 3 minced Garlic cloves
• 1 inch, grated Ginger
• 500 grams, sliced Button mushrooms
• 400 ml (1 can) Coconut milk
• 3 tablespoons Tomato puree
• 1 teaspoon Ground coriander
• 1 teaspoon Ground cumin
• 0.5 teaspoon Turmeric powder
• 1 teaspoon Garam masala
• 0.5 teaspoon Chili powder
• 1 teaspoon (to taste) Salt
• 0.5 teaspoon (to taste) Black pepper
• 2 tablespoons, chopped Fresh cilantro
• 1 tablespoon Lemon juice

Directions

Step 1

Heat the olive oil in a large pan over medium heat.

Step 2

Add the finely chopped onion and sauté until translucent, about 5 minutes.

Step 3

Mix in the minced garlic and grated ginger, cooking for another 1-2 minutes until fragrant.

Step 4

Stir in the sliced mushrooms, allowing them to cook down and brown for about 5-7 minutes.

Step 5

Once the mushrooms are soft, add the tomato puree and stir well to combine.

Step 6

Sprinkle in the ground coriander, ground cumin, turmeric powder, garam masala, chili powder, salt, and black pepper.

Step 7

Mix the spices into the mushrooms thoroughly, letting them cook for 2 more minutes.

Step 8

Pour in the coconut milk and stir gently to incorporate the spices and mushrooms with the creaminess of the coconut milk.

Step 9

Bring the mixture to a gentle simmer, reducing the heat to low, and let it cook for another 15 minutes until the sauce thickens and mushrooms absorb the flavors.

Step 10

Taste and season with more salt or pepper if desired.

Step 11

Turn off the heat and add the fresh lemon juice, stirring well.

Step 12

Garnish with chopped fresh cilantro before serving.

Step 13

Serve hot with rice, naan, or your choice of side.

Nutrition Facts

Serving size	(1286.6g)

Amount per serving	% Daily Value*
Calories	688.6

Total Fat 32.4g	0%
Saturated Fat 5.3g	0%
Polyunsaturated Fat 2.7g
Cholesterol 0mg	0%
Sodium 2529.0mg	0%
Total Carbohydrate 92.7g	0%
Dietary Fiber 11.8g	0%
Total Sugars 55.3g
Protein 21.0g	0%

Vitamin D 0IU	0%
Calcium 163.6mg	0%
Iron 8.2mg	0%
Potassium 2795.5mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 39.1%

Protein: 11.3%

Carbs: 49.7%